Make Your Own Triple Sec

Filed under: Food/Drink — Savvy Housekeeper at 7:34 am on Wednesday, April 15, 2015


One of the liqueurs I use the most is triple sec (also called cointreau), your basic orange liqueur. For example, I have used triple sec in the Grapefruit Margarita, the Mango Margarita, and the Chocolate-Dipped Strawberry Cocktail.

Since I have a lot of oranges on hand because of my garden and use so much triple sec, I decided to make my own.

After all, I’d had such great luck making my own limoncello and nocino.

I used Serious Eats’s recipe, which was done by Marcia from DIY Cocktails. The only odd ingredient was the Dried Bitter Orange, which you can buy in brew stores or herb specialists. You can also order it online. An entire bag costs $1.

I followed the instructions and was pleased with the result. It may not taste as good as Grand Marnier, but the liqueur has a fresh, nice orange taste without the harsh bitterness of your typical bottom shelf triple sec. I can’t wait to try it out in a margarita.

DIY Triple Sec

(Makes one 750 ml bottle)


    1/4 cup zest from 3 small naval oranges
    1 Tablespoon dried bitter orange
    1 cup brandy (I used Korbel)
    1 cup vodka (any brand)
    4 whole cloves
    2 cups sugar
    1 1/2 cups water


To zest the oranges, I used a microplane grater. This tool allows you to quickly and easily grate the orange part of the peel off the orange and leave the pith behind.

From the recipe:

Combine zest, dried orange peels, brandy, and vodka in a small container. Seal and shake. Let steep for 19 days at room temperature. On day 20, add the cloves, then seal and shake. Let steep for an additional day.

Bring sugar and water to a boil in a small saucepan over high heat stirring to dissolve. Let this simple syrup cool. Strain the contents of the jar through a fine mesh strainer and then through a coffee filter. Discard the solids. Combine the strained mixture with the simple syrup in a jar or bottle. Shake and let it rest for a minimum of one day before use. Store in a sealed container at room temperature for up to one year (it’s best within three months).

Delicious And Light Spring Cocktails

Filed under: Food/Drink — Savvy Housekeeper at 7:08 am on Friday, April 10, 2015

Here’s a round-up of spring cocktails that I made with DIY Cocktails.

Mango Margarita

Orange Creamsicle Cocktail

Skinny Piña Colada

What’s Up Doc? Cocktail

Skinny Blueberry Tarragon Cocktail

Pink Collins Cocktail

Shrinking Violet Cocktail

Double-Chocolate Mousse Cups

Filed under: Food/Drink — Savvy Housekeeper at 7:40 am on Wednesday, April 8, 2015


Man, these Double-Chocolate Mousse Cups were great. So decadent and elegant. I used the mousse from the Triple-Chocolate Mousse Cake from America Test Kitchen. Here’s my adapted recipe.

Double-Chocolate Mousse Cups


    Bottom Layer:

    5 Tablespoons hot water
    2 Tablespoons cocoa powder
    7 ounces semisweet chocolate, chopped fine
    1 1/2 cups heavy cream
    1/8 teaspoon salt

    Top Layer:

    3/4 teaspoon unflavored gelatin
    1 Tablespoon water
    1 cup white chocolate chips
    1 1/2 cups heavy cream


To make the bottom layer: Combine the hot water and cocoa in small bowl and put aside. Make a double boiler by filling a pot with an inch or two of water and then putting a bowl on top of the water. Put the semisweet chocolate in the bowl and stir over medium-high heat until completely smooth. Remove from heat. Whisk the cocoa mixture into the melted chocolate until smooth.

In a mixer, whip the cream and salt until soft peaks form, 1 to 3 minutes.

Using a hand whisk, gently fold one-third of whipped cream into the chocolate mixture to lighten it. Using a rubber spatula, fold in the remaining whipped cream until no white streaks remain in the chocolate. Be gentle so the mousse remains fluffy.

Spoon the mousse into the bottom layer of the cups. Smooth with a spatula and gently tap the cup on the counter to release air bubbles. Wipe the edges with a cloth to remove any drips. Refrigerate while you make the white-chocolate layer.

To make the top layer:
Put the water in a small bowl and sprinkle gelatin on top. Bring 1/2 cup cream to simmer in a saucepan over medium heat. Remove from heat, add the gelatin mixture, and stir until fully dissolved.

Put the white chocolate chips in a bowl and pour the cream mixture over the top. Let sit, covered, for 5 minutes, then stir until smooth.

Whip remaining cup of cream until soft peaks form, 1 to 3 minutes. Again, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain.

Spoon the white chocolate mousse over the chocolate mousse and smooth with a spatula. Refrigerate until set, at least 8 hours. Enjoy!

Vegetarian Recipes Round-Up

Filed under: Food/Drink — Savvy Housekeeper at 7:58 am on Tuesday, April 7, 2015

One thing about being an avid gardener is that you end up eating a lot of vegetarian or vegetable-heavy dishes. Here’s a round-up of past vegetarian posts:

What To Do With Chard

10 Summer Squash Recipes

Vegetable-Heavy Entrees I’ve Made Recently

10 Tasty Vegetarian Sandwiches

What To Do With Frozen Green Beans

5 Brussels Sprouts Recipes

What To Do With Frozen Zucchini

6 Bell Pepper Recipes

5 Tofu Dinner Recipes Your Family Will Eat

How To Make Galaxy Easter Eggs

Filed under: Food/Drink — Savvy Housekeeper at 7:02 am on Sunday, April 5, 2015

Happy Easter!


Here’s a neat tutorial on how to paint your own Galaxy Easter Eggs.

Too pretty to eat.

6 Delicious Deviled Egg Recipes

Filed under: Food/Drink — Savvy Housekeeper at 7:21 am on Tuesday, March 31, 2015

What do you do with all those colorful hard-boiled eggs you made for Easter? Make deviled eggs of course! Here’s some twists on the classic recipe.

Colorful Deviled Eggs For Easter

Guacamole Deviled Eggs

Baby Chick Deviled Eggs

Bacon Jalapeno Deviled Eggs


Smoky Red Devil Eggs

Adorable Bunny Pancakes For Easter Breakfast

Filed under: Food/Drink — Savvy Housekeeper at 7:28 am on Thursday, March 26, 2015

Bunny-shaped pancakes for Easter morning!


Use whip cream and coconut for the tail.


Here’s another version using bananas for the ears and feet.


And this one uses melon for the ears.


If you have bunny cookie cutters, use them to make the shapes.

Bunny Tutorial by Jenni Price Illustration 1

And add a few drops of red food coloring to make them pink.

Beer Cocktails For St. Patrick’s Day

Filed under: Food/Drink — Savvy Housekeeper at 7:19 am on Wednesday, March 11, 2015

When combined with the right ingredients, beer is a great addition for a cocktail. And St. Patrick’s Day is a great day to try a Beer Cocktail out. Here’s some recipes that look promising:


Golden Ale Beer Cocktail


Eve’s Black Heart


Lot 49 (plus a few more)

Mixologist Kevin Diedrich of Jasper’s Corner Tap & Kitchen -

Weissen Sour (and more)

St Patrick’s Day Cupcakes

Filed under: Food/Drink — Savvy Housekeeper at 7:27 am on Thursday, March 5, 2015

St Patrick’s Day is coming up. What do you think of cupcakes for dessert this year?


Peppermint Patty Cupcakes


Irish Car Bomb Cupcakes (Not kid friendly.)


Lucky Charms Cupcakes


Mint Chocolate Chip Ice Cream Cupcakes

21 Delicious Breakfast Toasts

Filed under: Food/Drink — Savvy Housekeeper at 7:37 am on Tuesday, March 3, 2015


Buzzfeed surprised me with this cool post on 21 Ideas For Energy-Boosting Breakfast Toasts.

My favorites: Sauteed Kale + One-Egg Omelet + Grated Cheddar Cheese or Sliced Plums + Sunflower Seed Butter + Flaxseed.

Related: Skinny Fried Egg and Avocado Toast


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